Make This for Brunch

With nods to Mexico (chorizo, cilantro, queso fresco), our Polenta with Chorizo and Queso Fresco approaches breakfast with flavors that are both savory and bright. The polenta is baked for 25 minutes, allowing you to prepare the sauce while it’s in the oven. Put a fried egg on top and you’ve got Saturday brunch. –Khalilah Ramdene